Marco Dalla Rosa

Marco Dalla Rosa
University of Bologna | UNIBO · Department of Agriculture and Food Sciences

PhD Food Biotechnology Full Professor in Food Technology

About

254
Publications
65,687
Reads
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7,848
Citations
Additional affiliations
January 2012 - present
University of Bologna
Position
  • Full Professor of Food Technology
November 1985 - November 2000
University of Udine
Position
  • PostDoc Position

Publications

Publications (254)
Article
Cassava starch (CS) and chitosan (CH) are biopolymers used alone or blended (CS/CH) to produce films, thanks to their excellent film-forming properties. Their main physical properties have been characterized, but their physical and water state have not yet been studied. The objective of this research was to study the water and macromolecular physic...
Chapter
Non-thermal processing (NTP) technologies have been designed principally for the microbial inactivation in order to replace the traditional thermal treatments. Due to the low temperature and short treatment time applied, NTP is able to better preserve the nutritional compounds and sensory properties of food products if compared with the conventiona...
Article
The purpose of this research was to evaluate the potential of a sourdough containing cricket powder hydrolysate by the RO25 Yarrowia lipolytica strain to produce an innovative bakery product. RO25 hydrolysed cricket bread (RO25H-CB) was compared with control bread obtained from a traditional sourdough using wheat flour and with an additional bread...
Article
The production of dried snacks with high nutritional value represents a valid alternative to use the kiwifruit waste as undersized fruits, with a positive economic impact on the entire production chain. Therefore, this work aimed to evaluate the effect of pulsed electric field - PEF (200 V/cm) and/or osmotic dehydration – OD pre-treatments on dryin...
Article
Full-text available
Cold atmospheric plasma (CAP) is a non-thermal technology that could be applied for food decontamination from both biological (microorganisms) and chemical (pesticides, food allergens, mycotoxins) contaminants, thanks to the production of reactive species (RS). However, RS could also promote the onset and the progress of food lipid oxidation, which...
Article
Background: Fresh-cut products are ready-to-use goods which retain the fresh characteristics of raw produce. However, numerous factors restrict the quality and shelf-life of fresh-cut products. One of the most promising, convenient and safe technologies to preserve the quality and to prolong the shelf-life of fresh fruits and vegetables is the app...
Article
Currently, in the case of kiwifruits, those fruit with a weight lower than 65 g are considered waste. The production of dried snacks with high nutritional functionality could be a valid alternative to use the kiwifruit waste, with positive economic impact on the entire production chain. Therefore, the aim of this work was to evaluate the effect of...
Article
A simple test for shelf-life assessment of frozen spinach and parsley is presented. A specific shelf-life test that considers three storage temperatures is proposed to accelerate the rate of quality decay in frozen spinach and parsley. The scope was to provide a reliable and rapid way (one month vs years) to predict shelf-life by using a simple exp...
Article
Full-text available
This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on the quality of fresh-cut melons. An alginate-based coating containing both ascorbic and citric acid was applied at two concentrations (5% and 10%) with both methods on fresh-cut melon. The nutritional quality of the products was investigated duri...
Article
Fresh basil and parsley leaves are perishable and they are often processed by drying, which is an energy-consuming process and contributes to nutrient degradation. These downsides can, however, be mitigated by various pre-drying treatments. Thus, the objective of this study was to assess the impact of different treatments (ultrasound, steaming, dip...
Article
Full-text available
Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resultin...
Article
Plasma Activated Water (PAW) obtained by exposing water to cold atmospheric pressure plasma, has recently emerged as a promising alternative for food decontamination, compared to the use of traditional chemical sanitizers. The aim of the study was to evaluate the efficacy of PAW treatments for rocket salad decontamination. Washing with PAW for 2, 5...
Article
Physico-chemical properties (i.e. water activity, colour, water absorption index and hardness) influence stability, quality and consumer acceptability of fresh pasta. The aim of this study was to investigate the effect of storage time on physico-chemical properties of fresh pasta stored at different temperatures (0, 5 and 10 • C). Storage time sign...
Article
Innovation and entrepreneurship are key factors to provide added value for food systems. Based on the findings of the Erasmus+ Strategic Partnership BoostEdu, the objective of this paper is to provide answers to three knowledge gaps: 1) identify the needs for innovation and entrepreneurship (I&E) in the food sector; 2) understand the best way to or...
Article
Pulsed electric field (PEF), as an emerging technique, has recently gained increased popularity in food processing and preservation. However, applications in the seafood industry are still scarce. In the present study, sea bass samples were subjected to PEF pre-treatment prior to brine salting to verify the possible acceleration of the brining rate...
Article
The principal aim of this research was to use Yarrowia lipolytica RO25 to obtain a cricket powder-based hydrolysate to produce sourdough for bread production. RO25 hydrolysed cricket sourdough (RO25H-CS) was compared with a control traditional sourdough and a control containing the no-hydrolysed cricket powder. Microbiological analyses evidenced a...
Article
Full-text available
Sorption behavior and glass transition of frozen parsley were investigated in order to study the physical modifications, represented as state diagram to figure out information about product behavior for storage and supply chain handling. Frozen products may be located in the state diagram in all the possible freezing temperatures to understand the...
Article
Full-text available
A combined effect of pulsed electric field application and salting in a brine with 5 and 10% w/w NaCl on oxidative stability of lipids and proteins, as well as color characteristics of sea bass samples, was assessed in the study. The applied intensity of the current was set at 10 and 20 A corresponding to 300 and 600 V cm⁻¹, respectively. Pulsed el...
Article
Full-text available
Undersized kiwifruits are considered waste; therefore, there is a need to develop sustainable processing technologies for their valorization, in order to have a positive economic impact on their entire production chain. Therefore, the aim of this study was to apply pulsed electric fields (PEF) combined with osmotic dehydration (OD) and air drying (...
Article
Pulsed Electric Field (PEF) pre-treatment has been recently studied to be applied to fresh apple, carrot, and potato tissue as novel food technology to improve the drying performances and the quality of final products. Although the modification induced by PEF and the related reactions have been studied as a function of many parameters and related t...
Article
Full-text available
Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could b...
Article
Electroporated and dried apples were characterised in terms of physical properties, such as sorption profile and mechanical test, in order to understand the treatment effects. Thermodynamic relationship between water activity and equilibrium moisture content at constant temperature and pressure has been mathematically expressed by sorption isotherm...
Article
Active edible coatings and films produced by addition of plant extracts and antimicrobial compounds are of interest for food packaging. The aim of this work was to develop and characterize film-forming solution and film based on blends of cassava starch/chitosan (CS/CH) incorporated with pitanga (Eugenia uniflora L.) leaf extract (PE) and/or natamy...
Article
Background Although phenolic compounds have a role in the health benefits of fruit juice consumption, little is known about the effect of processing on their bioaccessibility. The release of phenolic compounds from the food matrix during digestion is an important pre‐requisite for their effectiveness within the human body, so it is fundamental to i...
Article
Full-text available
In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation, and storage on the probiotic survival and in vit...
Article
The effect of PEF pre-treatment prior to osmotic dehydration on mass transfer parameters, colour, antioxidant and antimicrobial properties in organic strawberries and kiwifruits was evaluated. An increase of water loss in both fruits upon the application of combined processes was noticed (up to 21.6%), while a decrease of solid gain was observed on...
Article
This research was aimed at producing, by the use of Yarrowia lipolytica and Debaryomyces hansenii strains, cricket powder hydrolysates endowed with high food safety, functionality, sensory and technological properties to be further used as food ingredients. The hydrolysates were characterised, in comparison to a control, by a reduced chitin content...
Article
Full-text available
Berry fruits, such as strawberries and blueberries, are rich sources of anthocyanins. Several studies have been made on the impact of non-thermal treatments on safety, shelf-life and nutritional characteristics of such products, but the effects of these processes on anthocyanin stability during digestion in the gastrointestinal tract are still not...
Article
Full-text available
Edible films and coatings gained renewed interest in the food packaging sector with polysaccharide and protein blending being explored as a promising strategy to improve properties of edible films. The present work studies composite edible films in different proportions of pectin (P), alginate (A) and whey Protein concentrate (WP) formulated with a...
Article
Full-text available
The objective of this work was to optimize pulsed electric field (PEF) or ohmic heating (OH) application for carrot and apple mashes treatment at different preheating temperatures (40, 60 or 80 °C). The effect of tissue disintegration on the properties of recovered juices was quantified, taking into account the colour change, the antioxidant activi...
Article
Various innovative materials are already present on the market, but there is scarce knowledge on their performances when used in real food system. In this study, two innovative packaging materials were investigated for the evaluation during storage of biscuits formulated with sunflower oil and compared to a traditional one. To this aim, three diffe...
Article
To ease the mass exchange in fruit tissues, cutting and blanching are traditionally performed. However, recently, unconventional methods such as sonication are becoming more popular, which cause several alterations of physical and chemical properties as well as microstructure changes. The aim of this work was to evaluate the distribution of water i...
Article
Vacuum impregnation combined with other techniques such as air drying allows obtaining not only a low-moisture product but also to enrich it with beneficial bioactive compounds. The aim of this work was to evaluate the efficacy of combined process that involves vacuum impregnation and air drying to obtain an enriched strawberry snack. The strawberr...
Article
Solid and liquid components coexist into glassy and amorphous structures of food complex matrixes. Both states admit movements, promoting physical modifications to a more thermodynamically stable system. Green and roasted coffee beans are principally characterized by a glassy structure that slowly evolves during storage. The aim of this study was t...
Article
High pressure homogenization allows encapsulating microorganisms. Microencapsulation of probiotic microorganisms may enhance their viability during food processing, storage and gastrointestinal passage. The aim of this work was to evaluate the probiotic survival and in vitro digestion of non-encapsulated and encapsulated Lactobacillus salivarius sp...
Article
Moisture migration plays an important role in the stability and quality of bakery products. In this study, pectin, alginate and whey protein edible coating was used as an edible barrier to evaluate its effectiveness for retaining the quality of bread by reducing moisture loss and textural changes during storage. Mini-buns as model systems were appl...
Article
The application of edible coating in bakery products could be a suitable alternative to maintain safety, textural and organoleptic characteristics during the storage. To achieve a continuous coating layer, the coating solvent should be eliminated by a drying process, avoiding the food internal dehydration. The main factors that influence the drying...
Article
Full-text available
The increasing competition within the food industry sector makes the requisite of innovation in processes and products essential, leading to focus the interest on the application of new processing technologies including high pressure homogenization (HPH) and ultra high pressure homogenization (UHPH). In this context, the present research aimed at e...
Article
Edible coatings are recently gaining attention for potential applications in bakery products to extend the shelf-life and incorporate functional characteristics, like probiotics, antimicrobial or an antioxidant compound, for which drying of the coating is an essential step. The aim of this work was to utilize near infrared (NIR) spectroscopy as a t...
Article
Full-text available
Candied wumei fruit (Prunus mume) is a traditional product in Eastern Asian countries generally obtained by a long osmotic dehydration (OD) process. This study evaluated the effect of the application of high hydrostatic pressure (HHP) and heating pre-treatments to accelerate the OD process on some bioactive compound content, antioxidant activity, a...
Article
The evolution of food technologies through the use of the so-called emerging technologies lays the basis for obtaining products with at least partial stabilization level against microbial alterations with minimal modifications of the intrinsic sensory and nutritional qualities of the finished products. High hydrostatic pressures, pulsed electric fi...
Article
The aim of this work was to evaluate the effect of two different cocoa-based coatings on some quality characteristics of fresh-cut fruits (grape and apple) during storage. Apples were cut into small pieces before application of cocoa coatings, while for grapes whole berries were used. Fruit samples were immersed in the cocoa dipping to obtain a thi...
Article
Full-text available
Fruits and vegetables present almost ideal conditions for the survival and development of many microorganisms. Berries are well known as fruits that have a very short shelf life after harvesting, mainly due to spoilage microorganisms, mostly fungi. Therefore, drying represents a usual technique used to preserve some of the nutritional and quality p...
Article
The most commonly used method for fish freshness determination is the sensory inspection; alternative sensory methods such as the Quality Index Method (QIM), based on the significant sensory parameters of one specific species, have been recently suggested. Considering that most of the sensory parameters are based on chromatic and morphological visu...
Article
The aim of this work was to investigate the effect of ultrasound (US) pre-treatment on endogenous metabolic activity of kiwifruits slices subjected to osmotic dehydration (OD), measured by metabolic heat production in isothermal calorimeter, respiration rate, structure changes and cell viability. Moreover, the overall changes on minimally processed...
Article
The aim of this work was to evaluate the efficacy of an innovative edible coating, based on chitosan from mushrooms enriched with procyanidins extracted from grape seeds, on fresh blueberry quality maintenance, (weight loss, pH, dry matter, colour, firmness and antioxidant activity) and microbial growth, during 14 days of storage at 4 °C. For weigh...
Article
The aim of this work was to quantify the recovery of juice and bioactive compounds of apple and carrot mashes treated by the electrotechnologies (PEF or OH) at different pre-heating temperatures (40, 60 or 80 °C), considering thermal and electric field based cell disintegration. In general, a higher cell disintegration resulting from the applied pr...
Article
Induced crystallization is carried out by adding fine crystals to the liquid honey in order to increase the rate of the process and to obtain a uniform and stable product. The aim of this research was to describe the kinetic of crystallization of honey and the evolution of its physical properties on the basis of different fructose/glucose ratio. To...
Article
In this study, pulsed electric field (PEF) was coupled with vacuum infusion (VI) to impregnate strawberries with cryoprotectants. Electroporation of fruits was reached with 5 bi-polar, rectangular pulses of 100 μs width with a nominal electric field strength of 850 V/cm. After PEF treatment, the strawberries were vacuum infused with a cryoprotective...
Article
The optimal application of Pulsed Electric Fields (PEF) technology, used by food industry to assist mass transfer processes, depends on the effectiveness of the induced electroporation. The present work aimed at exploring the application of Magnetic Resonance Imaging (MRI) combined with Computer Vision System (CVS) analysis to assess the spatial di...
Article
Full-text available
The evaluation of fish freshness can be performed using chemical, sensory and physical methods. Besides sensory methods, several instrumental techniques have been applied with the objective of replacing sensory assessment. The aim of this study was to set up and test objective physical methods mainly based on computer vision system (CVS) to assess...
Article
Practical applications: In this work, the effects of using new ingredients (e.g., soy paste, wheat fiber) on the rheological, textural, physicochemical, nutritional, and organoleptic characteristics of an enriched pizza type were investigated both at laboratory and industrial levels. The new pizza provides a product that combines solid technologic...
Article
Food Scientists and Technologists (FS&T) need diverse skills in the globalized food and drink sector: Food-specific or scientific / technical skills and generic or intuitive soft skills. This study determined how satisfied FS&T students were with overall improvement, and in key technical and soft skills, based on their university work; and if satis...
Article
Food Scientists and Technologists (FS&T) need diverse skills in the globalized food and drink sector:Food-specific or scientific / technical skills and generic or intuitive soft skills. This study determined how satisfied FS&T students were with overall improvement, and in key technical and soft skills, based on their university work; and if satisf...
Conference Paper
Plant cellular structure could be considered a complex organized system where flows are carried out by different solutes or solvents transports systems. Passive transports, which is based on the free energy gradients, involve symplastic, apoplastic and aquaporins transmembrane transports. During osmotic dehydration (OD) treatment the semipermeabl...
Article
Full-text available
Five Poly(lactic acid) (PLA) film samples were analyzed to study the gas barrier behavior, thermal stability and mechanical performance for food packaging application. O2, CO2, N2, N2O, and C2H4 pure gases; Air; and Modified Atmosphere (MA, 79% N2O/21% O2) were used to analyze the influence of the chemical structure, storage temperature and crystal...
Article
The present study explores the heat-stability and thermo-physical parameters of apple fillings prepared with different amounts of water-binding agents (inulin, pectin and gellan gum), apple puree over a wide range of the total soluble solids content (30–70°Brix) according to a 2⁵ experimental design with added central points. Obtained results showe...
Article
The aim of the study was to investigate the effect of ultrasound treatment in two osmotic solutions, carried out at different time, on some physical properties, antioxidant activity and cell survival of cranberries. Ultrasound treatment was conducted at 21 kHz for 30 and 60 min in liquid medium: 61.5% sucrose solution and 30% sucrose solution with...
Article
Over the last several decades, γ-aminobutyric acid (GABA) has attracted much attention due to its diverse physiological implications in plants, animals, and microorganisms. GABA naturally occurs in plant materials and its concentrations may vary considerably, from traces up to μmol/g (dry basis) depending on plant matrix, germination stage, and pro...
Article
The aim of this work was to evaluate the effect of pulsed electric field (PEF) pre-treatment on mass transfer phenomena, water distribution and some physico-chemical parameters of osmo-dehydrated organic strawberries. For PEF treatments 100 near-rectangular shaped pulses, with fixed pulse width of 100 μs and repetition time of 10 ms were used. Elec...
Article
This study investigates the effect of carrier type on the physical and structural properties of microcapsules of pure carrot juice. Low-crystallised maltodextrin (MD), gum arabic (GA), mixtures of MD and GA (1:1; 2:1; 3:1) and whey protein isolate (WPI) were used as carriers. Microencapsulation was carried out in a spray-drier at inlet air temperat...
Article
This work analyzes the effect of Pulsed Electric Fields (PEF) as a pre-treatment of the osmotic dehydration (OD) of kiwifruit (Actinidia deliciosa cv Hayward) in the internal structure and in the internal water transport. PEF pre-treatments were done using three PEF intensities (100, 250 and 400 V/cm) and analyzed by TD-NMR. The OD was carried out...
Article
The aim of this work was to investigate the effect of ultrasound (US) pretreatment, alone and in combination with osmotic dehydration (OD), on texture, color, chlorophyll content, water activity and freezable water content of kiwifruit. Kiwifruit slices were subjected to ultrasonic waves in the bath at a frequency of 35 kHz for 10, 20 and 30 min. A...